Charlotte Pink Rhubarb Recipe

Ingredients:

• 500g pink rhubarb, chopped into 1-inch pieces
• 100g caster sugar
• 7g leaf gelatin
• 300ml double cream
• 8-10 ladyfinger biscuits

Instructions:

1. Place the chopped rhubarb and caster sugar in a large saucepan and cook over medium heat for 8-10 minutes, or until the rhubarb is soft and the sugar has dissolved. Stir occasionally to avoid sticking.
2. Remove from heat and allow to cool for a few minutes. Meanwhile, soak the gelatin in cold water for 5 minutes, then drain and squeeze out any excess water. Add the gelatin to the warm rhubarb mixture and stir well to dissolve.
3. In a separate bowl, whip the double cream until stiff peaks form. Gently fold the cream into the rhubarb mixture.
4. Line a 1-liter bowl or mold with ladyfinger biscuits, arranging them vertically around the edge and covering the bottom of the bowl. Pour the rhubarb mixture into the center of the bowl.
5. Cover and refrigerate for at least 2 hours, or until set.
6. Once set, carefully invert the bowl onto a serving plate to release the Charlotte.

Serving Suggestions:

This Charlotte Pink Rhubarb recipe is perfect for a summer dessert or special occasion. Serve chilled with whipped cream or fresh berries on top for an extra touch of sweetness.

Verdict:

The combination of tangy rhubarb and sweet cream is absolutely delicious in this Charlotte Pink Rhubarb recipe. The ladyfinger biscuits add a nice crunch to each bite, making this dessert a true showstopper.